Difference Analysis of Non-Volatile and Volatile Components in Kujingcha (<i>Ilex dabieshanensis</i>) Compared with Green Tea (<i>Camellia sinensis</i>) by Linlong Ma, Yanan Peng, Dan Cao, Ping Fan, Lingyi Wang, Guobiao Feng, Aimin Lei, Baisong Hu, Yijin Liu, Yanli Liu, Xiaofang Jin

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Comparison of Ultra-High-Pressure and Conventional Cold Brew Coffee at Different Roasting Degrees: Physicochemical Characteristics and Volatile and Non-Volatile Components by Qihan Shi, Ying Xiao, Yiming Zhou, Wenxiao Tang, Feng Jiang, Xiaoli Zhou, Hongxiu Lu

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Biazeotropy in three-phase mixtures by L. A. Serafimov, T. V. Chelyuskina, E. A. Sharonova

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Morphological and Volatile Profiles of Phlomis russeliana and Phlomis armeniaca from Uludağ, Türkiye by Ayse Gul Sarikaya, Betul Ilhan

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Enhancement of flavor components of oolong tea and dark tea based on graphene heating film by Jiyuan Yao, Xinyuan Lin, Zihao Qiu, Xun Meng, Juan Chen, Ansheng Li, Xindong Tan, Shaoqun Liu, Peng Zheng, Binmei Sun, Hongqiang Kong

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Effects of Different Drying Methods on Nutritional Components, Antioxidant Activity and Volatile Components of Five Kinds of Dried Figs by Zhenzhen DING, Na XIA, Yanquan LIU, Tian ZHANG, Lei JIANG, Yanchang WANG, Chao ZHANG

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Quality Difference Analysis of Summer and Autumn White Tea from 5 Kinds of Tea Plant Varieties in Hanzhong Tea Area by Chenxi YANG, Jing FU, Jia LIU, Xinrui ZHAO, Xiaomeng SHEN

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Sensory characteristics and the difference law of volatile components in rounds base liquor of sauce-flavor Baijiu by ZHU Xiaochun, WU Lan, SHANG Yuhao, SUN Youlan, YOU Xiaolong, HU Jianfeng, HU Feng

Subjects: “…sauce-flavor baijiu|rounds base liquor|sensory characteristics|volatile component|multivariate statistics analysis…”
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Comprehensive Evaluation of Quality Characteristics and Processing Suitability of Different Varieties of Large-fruited Sea Buckthorn Juice from Xinjiang Using Multivariate Analysis... by Rong HAN, Yan MA, Yu AO, Ting ZHANG, Xintao MENG, Mingqiang XU, Yan PAN

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Profiles of aroma volatile components in textured vegetable proteins using headspace solid phase microextraction-gas chromatography-mass spectrometry by Geon-Woo Park, Kyung-Ho Park, Sang-Gu Kim, Sang-Yun Lee

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Flavor changes of Yunnan large-leaf cultivar white tea during different aging periods by Caibi Zhou, Yongshi Chen, Mengling Chen, Mei Xu, Dongwei Zhao, Long Huang, Wenpin Chen

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Analysis of Changes in Flavor Substances of Tomato Fruits in Different Ripening Stages by Headspace-Gas Chromatography-Ion Mobility Spectrometry by FU Xiaohui, SHI Lu, SUN Qingzhen, DONG Xiaoxing, PIAO Fengzhi, DU Nanshan

Subjects: “…tomato; ripening stages; quality; volatile components…”
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SOME ASPECTS OF DISTILLATE PRODUCTION FROM JERUSALEM ARTICHOKE TUBERS.PART 1. DYNAMIC OF DISTRIBUTION OF VOLATILE COMPONENTS BY DISTILLATION OF FERMENTED WORT by Krikunova L.N., Peschanskaya V.A., Dubinina E.V.

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Analysis of Differences in Volatile Components of Rucheng Baimao (<i>Camellia pubescens</i>) Black Tea in Different Seasons by Junye Zhu, Yuebin Zhou, Haitao Wen

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RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART IV. SPIRIT DRINK) by L. N. Krikunova, E. V. Dubinina, O. N. Obodeeva

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Quality Characteristics and Flavor Analysis of Five Mulberry Varieties by Yingmei Meng, Yinyin Lian, Jiaxin Li, Huayi Suo, Jiajia Song, Mei Wang, Yu Zhang

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Quality differences and profiling of volatile components between fermented and unfermented cocoa seeds (Theobroma cacao L.) of Criollo, Forastero and Trinitario in China by Dewei Yang, Baoduo Wu, Xiaowei Qin, Xiu Zhao, Zihui Zhu, Lin Yan, Fenju Zhang, Guoxing Wu, Fupeng Li

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Effect of Harvest Seasons on Biochemical Components and Volatile Compounds in White Teas from Two Cultivars by Fan Huang, Haijun Wu, Fan Luo, Yingchun Wang, Yulong Ye, Yiyun Gong, Xianlin Ye

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Identification and content analysis of volatile components in 100 cultivars of Chinese herbaceous peony by Aixin Wang, Yasang Luo, Tongfei Niu, Kai Gao, Sitong Wang, Xiaoyang Zhao, Xiaogai Hou, Lili Guo

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Evaluation of the Antioxidant Activity of Three Formulations of Hair Cosmetic Products Containing the Essential Oil of <i>Clinopodium bolivianum</i> (Benth.) Kuntze “inca muña”... by Raymí Celeste Obispo-Huamani, James Calva, Luis Miguel V. Félix-Veliz, Haydee Chávez, Josefa Bertha Pari-Olarte, Javier Hernán Chavez-Espinoza, Johnny Aldo Tinco-Jayo, Edwin Carlos Enciso-Roca, Oscar Herrera-Calderon

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